A modern take on an old classic with some vooma. A great dish that will tantalise the hardest
of meat eaters.
Spicy ratatouille: R35 for 2.
1 medium aubergine
6 medium baby marrows
1 red pepper
1 small chilli (or large to your taste)
1 tin whole peeled chopped tomatoes
1/2 punnet baby tomatoes
A few sprigs thyme
4 cloves garlic
1 cup brown rice
Put on your rice so that it will be done by the time you’ve
finished the ratatouille.
Chop the aubergine, pepper and baby marrows into small blocks (about the size
of your thumbnail).
Slice the onion and then peel and grate the garlic (on the small side – it
makes life so easy).
Chop the chilli and take the thyme off the stalks.
Pan-fry the onions until soft and then add the garlic. Add the aubergine,
peppers, baby tomatoes and baby marrow and toss for 5 minutes.
Add the chilli and the thyme and cook
for a further few minutes.
Add the tinned tomatoes and break them up with the side of a spoon.
Add a generous cracking of fresh black pepper and a little salt and let simmer
for 10 minutes to reduce and intensify the flavours.
The rice should be done by now.
Drain and serve with the steaming and tomatoey ratatouille on top.
Preparation time: 10 mins
Cooking time: 25 mins
Try these tasty alternatives!
Serve on wet polenta with a generous grating of
Serve with pasta instead of rice with a crumbling of goats cheese over the top.
- Caro de Waal